Herb-Roasted Vegetables

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 9

I love this dish because it's so versatile. You can work with whatever vegetables or spices you have on hand. I serve it with fish or as a main dish over rice or pasta.

Ingredients:

2 1/2 cups (1/2-inch-thick) sliced zucchini

1 1/2 cups (1-inch-square) cut red bell pepper

1 1/2 cups (1/2-inch-thick) sliced yellow squash

1 cup (1-inch) cut green beans (about 1/4 pound)

1 cup (1/2-inch-thick) sliced carrot

3 tablespoons balsamic vinegar

1 1/2 tablespoons olive oil

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried tarragon

1/2 teaspoon dried thyme

1/2 teaspoon dried parsley

1/2 teaspoon dried rosemary

1/4 teaspoon salt

1/4 teaspoon pepper

4 garlic cloves, thinly sliced

2 medium onions, peeled and quartered

Directions:

1. Preheat oven to 425°.
2. Place all ingredients in a 13 x 9-inch baking dish; stir well to coat. Cover and bake at 425° for 40 minutes or until vegetables are tender.

By RecipeOfHealth.com